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Forel met champignonvulling
Totale bereidingstijd: 60–70 minuten
voor 4 porties
Ingrediënten
4 forellen (à 250 g, keukenklaar)
2 eetlepels citroensap
zout
peper
¹/₂ ui, fijngehakt
1 teentje knoflook, fijngehakt
200 g verse champignons, fijngehakt
25 g peterselie, fijngehakt
50 g boter
Accessoires
Gourmet-pan
alternatief universele bakplaat
Bereiding
Reinig de forellen. Dep de forellen
droog en besprenkel ze met citroensap.
Bestrooi ze van binnen en buiten met
zout en peper.
Meng de ui, het knoflookteentje, de
paddenstoelen en de peterselie. Breng
het mengsel op smaak met zout en pe‐
per.
Vul de forellen met het mengsel. Leg de
vissen naast elkaar in een grote Gour‐
met-pan of op de universele bakplaat.
Leg vlokjes boter op de vis en bereid
het gerecht.
Aanbevolen instelling
Ovenfunctie: Profi
Temperatuur: 160-170 °C
Opwarmfase: snel
Niveau: 2 [2] (1)
Aantal/soort stoominjectie(s):
2 stoomstoten/Tijdgestuurd
Waterhoeveelheid: zie display
1e stoominjectie: uitvoeren na 5 minu‐
ten
2e stoominjectie: uitvoeren na 15 minu‐
ten
Bereidingstijd: 30-40 minuten
109


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